Tests for inhibition after extinction of a conditioned stimulus in the flavour aversion procedure

In four experiments, rats received flavour aversion conditioning followed by extinction. The flavour was then subjected to retardation and summation tests. Experiment 1 showed that reacquisition of an extinguished flavour aversion was retarded with respect to the performance shown by rats for whom the flavour was novel. No retardation was found, however, with respect to a control group that had been given non-reinforced pre-exposure to the flavour. Experiment 2 demonstrated that extinction showed the same sensitivity to the effects of a retention interval as did latent inhibition, consistent with the view that the retardation effect was a consequence of the occurrence of latent inhibition during extinction. An extinguished stimulus was also found to alleviate the response governed by aseparately trained excitor in a summation test (Experiments 3 and 4), but the size of this effect did not exceed that produced by a control stimulus when the procedure used ensured an equivalent aversion to the test excitor in the two cases. These results challenge the proposal that extinction can turn a stimulus into a net inhibitor.     

Overshadowing and blocking procedures in latent inhibition

Three experiments used rats as subjects and a flavour-aversion procedure to examine the effect of compound flavour (AB) pre-exposure on the extent of latent inhibition to an element (A) of that compound. In Experiment 1 a group of rats exposed to AB exhibited less latent inhibition to stimulus A than a group for which A was presented in isolation or than a group that received A followed by a second stimulus, B, during the pre-exposure phase. Experiment 2 and Experiment 3 showed that the effectiveness of B during compound pre-exposure depended on its novelty. Thus a group that received exposure to stimulus B prior to AB pre-exposure showed more latent inhibition than a group that did not receive prior experience of the B stimulus. Two explanations for these effects were considered: that compound pre-exposure might reduce effective processing of the elements of that compound during the pre-exposure phase; alternatively, that exposure to an element as a part of a compound may modify the way in which that element is perceived.     

Latent inhibition, context specificity, and context familiarity

In two appetitive licking experiments, thirsty rats were pre-exposed to two stimuli prior to conditioning sessions in which one or both of these stimuli were paired with water. Consistent with other results, latent inhibition was disrupted when conditioning took place in a context different from that in which stimulus pre-exposure had occurred. But in animals given prior exposure to the context of stimulus pre-exposure before the start of stimulus pre-exposure, substantial and equivalent latent inhibition was evident whether or not there was a change of context between stimulus pre-exposure and conditioning. These results are discussed in terms of current theories of latent inhibition.     

The role of injection cues in the associative control of the US pre-exposure effect in flavour aversion learning

Two experiments, using rats as subjects, examined the role of contextual cues in producing the unconditioned stimulus (US) pre-exposure effect in conditioned taste aversion. Experiment 1 showed a significant US pre-exposure effect, when the pre-exposure was conducted in a familiar context, and that a change of context between the pre-exposure and conditioning phases did not attenuate this effect. Experiment 2 demonstrated that extinction of injection-related cues after the pre-exposure stage attenuated the US pre-exposure effect, when the pre-exposure was conducted in either a familiar or a novel context. Taken together, these results support the associative explanation of the US pre-exposure effect in terms of blocking, incorporating a role for injection-related cues in the context blocking analysis of the US pre-exposure effect.     

Facilitation and Retardation of Flavour Aversion Conditioning Following prior Exposure to the CS

Two sets of experiments on flavour aversion conditioning in rats examined the effects of the following factors: the nature of the flavour serving as the conditioned stimulus (CS), which was either a compound of monsodium glutamate, sucrose and quinine, or an elemental flavour, either sucrose or dilute acid; the amount of the CS rats consumed on a single conditioning trial-4 ml or 1 ml; and whether rats had been pre-exposed to the CS before this conditioning trial. There were three main findings. First, conditioning to an elemental CS was unaffected by the amount consumed on the conditioning trial, but conditioning to 1 ml of the compound CS was poorer than to 4 ml. Second, pre-exposure produced a latent inhibition effect if the CS was an elemental flavour, or if rats were allowed to drink 4 ml of the compound solution on their conditioning trial. But, third, pre-exposure facilitated conditioning in rats given only 1 ml of the compound solution as their CS.     

A search for context-stimulus associations in latent inhibition

Six experiments investigated the effects of pre-exposure to a tone on the subsequent acquisition of conditioned suppression by rats. In Experiments 1-3 the response suppressed was drinking; in Experiments 4-6 it was food-rewarded lever pressing. Repeated exposure to the tone resulted in latent inhibition, i.e., a retardation in the acquisition of suppression. The size of the latent inhibition effect was reduced when a different context was used for conditioning from that used for pre-exposure (Experiment 2). When the context remained the same throughout, a phase of exposure to the context alone, interposed between pre-exposure and conditioning, had no influence on the size of the latent inhibition effect ultimately observed. This last result casts doubt upon Wagner's (1976, 1979) theory of the role of contextual factors in latent inhibition, and alternative accounts are considered.     

Attenuation of latent inhibition after compound pre-exposure: Associative and perceptual explanations

Three experiments used rats as subjects and the conditioned emotional response (CER) paradigm to examine the effect of pre-exposure to a compound stimulus on the extent of latent inhibition to an element of that compound. In Experiment 1a a group of rats exposed to a compound that comprised a tone and a click exhibited less latent inhibition to the tone than did a group that had received pre-exposure to the tone in isolation. Experiment 1b showed that pre-exposure to the tone/click compound also resulted in an attenuation of latent inhibition to the click relative to a group that was pre-exposed to the click in isolation. Experiment 2 demonstrated that latent inhibition to the tone was left intact following pre-exposure to the tone in compound with a light. This pattern of results seems to be most plausibly explained in terms of the presence and absence of generalization decrement following compound pre-exposure.     

Acquired equivalence and distinctiveness of cues using a sensory-preconditioning procedure

In Experiment 1 rats were presented with two flavours, A and B, that were accompanied either by a third common flavour, X, or by two different flavours, X and Y, respectively. An aversion was then established to A, and the extent to which this aversion generalized to B was measured. Stimulus generalization was found to be more marked when A and B had both been presented with the same flavour, X, during pre-exposure than when A and B had been presented with X and Y. In Experiment 2 three target flavours, A, B, and C, were initially presented. In one pre-exposure condition presentations of A and B were accompanied by X, and C was presented alone; in a second condition A and B were presented in isolation, and C was accompanied by X. After an aversion had been established to A, half of the animals in each of the pre-exposure conditions were tested with B, and the remainder were tested with C. In both of the pre-exposure conditions the generalized aversion was more substantial to B than to C. An analysis of these results in terms of the mechanisms that have been supposed to underlie sensory preconditioning is presented.     

Taste aversion after ingestion of lithium chloride: An associative analysis

In five experiments with rats we examined the aversion established by consumption of a solution of lithium chloride (LiCl). Experiment 1 showed that consumption of LiCl established an aversion to saline (NaCl). Experiment 2 showed that the size of the aversion was reduced in rats given pre-exposure to saline (a latent inhibition effect). Experiment 3 showed that experience of a sucrose-saline compound prior to consumption of LiCl generated an aversion to sucrose (a sensory preconditioning effect). Experiments 4 and 5 examined the effects produced by consumption of a sucrose-LiCl compound and demonstrated reciprocal overshadowing between the two tastes. These results confirm that consumption of LiCl establishes an aversion to the taste of this substance. Their implications for the use of orally consumed LiCl as a technique for the control of predatory behaviour are discussed.     

Role of context in perceptual learning in maze discriminations

Three experiments with rats in a maze examined the effects of pre-exposure to the relevant discriminative stimuli (rubber and sandpaper-covered maze arms) or the extra-maze context (the maze was surrounded either by black curtains or by variety of extra-maze landmarks) on the learning of a discrimination between rubber and sandpaper arms. In Experiment 1, pre-exposure to the extra-maze context facilitated subsequent discrimination learning. Experiments 2 and 3 showed that pre-exposure to rubber and sandpaper arms facilitated subsequent discrimination learning only when these cues were presented in the same context during pre-exposure and discriminative training. Taken together, the results are consistent with the hypothesis that a major cause of perceptual learning is the latent inhibition of stimuli or features common to the two discriminative stimuli, and that such latent inhibition may be disrupted by a radical change of context.     

Time-induced super-latent inhibition is dependent on the distinctiveness of the retention-interval context from the other experimental contexts

A conditioned taste aversion experiment examined the role of the retention-interval context (between conditioning and test stages) on the modulation of long-delay latent inhibition (LI). A super-LI effect was obtained only when the animals spent the retention interval in a context that was different from that of preexposure, conditioning, and test. Unlike in other super-LI experiments, the context-different conditions were not confounded with the home cage context. Thus, the critical element for producing super-LI is the distinctiveness of the long-delay context relative to the other experimental contexts.     

The effects of preexposure-test and conditioning-test intervals on the magnitude of latent inhibition

Using the conditioned taste aversion paradigm, two experiments were conducted to examine the effects of the interval between preexposure and test and that between conditioning and test on the magnitude of latent inhibition. Experiment 1 revealed that the degree of latent inhibition was attenuated when rats were given a 21‐day interval between preexposure and test. It was also found that this attenuation was more marked in subjects which were given conditioning immediately after preexposure than those which were conditioned shortly before the test. Retention interval between preexposure and test was reduced to 12 days in Experiment 2, and exactly the same pattern of results as those found in Experiment 1 was obtained. These findings suggest that the memory of conditioning as well as that of preexposure decreases its retrievability after a long retention interval, although the former is more retainable than the latter.     

Flavour aversion produced by running and attenuated by prior exposure to wheels

In two experiments hungry rats were given access to running wheels. When given the novel flavour, almond, prior to novel access to the wheels, a conditioned aversion to almond was revealed by a subsequent two-bottle test. No such aversion was found in rats with previous experience of wheel running, whether this prior running occurred in the absence of any novel flavour, as in Experiment 1, or following access to saccharin, as in Experiment 2. These results suggest that the failure of rats with prior experience of the running wheels to develop a flavour aversion (unconditioned stimulus, US, preexposure effect) is unlikely to be due to associative blocking. Instead it seems that increasing exposure to a wheel produces habituation of its nausea-inducing properties.     

Differential Acquisition of Aversion by Two Distinctive Contexts Paired with Lithium-Induced Illness

In three experiments using rats as subjects, we investigated the role of the hedonic properties of the CS in context aversion conditioning. In Experiment 1, rats were allowed to drink water in two different contexts, L-S (Light room and Small cage) and D-B (Dark room and Big cage). Rats' consumption of water was higher in the D-B than in the L-S context. This result was taken as evidence for the L-S context eliciting a state of uneasiness that interferes with drinking plain water. In Experiments 2 and 3, rats were injected with lithium after placement in the L-S or the D-B context. In a blocking test (Symonds & Hall, 1997), the L-S context showed conditioning since it blocked the acquisition of aversion by a novel taste, quinine (Experiment 2) or salt (Experiment 3). By contrast, the D-B context failed to show conditioning, that is, no blocking was observed with salt or quinine. These results suggest that the hedonic properties of the context used as the CS may affect its acquisition of associative strength when paired with an internal aversive stimulus.     

Comparison and Contrast as a Mechanism of Perceptual Learning?

In a series of flavour aversion experiments, rats received different schedules of pre-exposure to two compound flavours (AX and BX). Discrimination between them was assessed by establishing an aversion to AX and measuring generalization of this aversion to BX. Experiment 1 demonstrated that alternating pre-exposure to AX and BX resulted in less generalization than did blocked exposure, where animals received all exposure to AX before exposure to BX (or vice versa). This difference was not accompanied by any difference in the strength of the aversion conditioned to the common X element. Varying the interval between exposure to AX and BX in the alternating condition from a minute or two to several hours had no effect on generalization. However, Experiments 2 and 3 showed that when the interval between exposure to AX and that to BX was reduced to zero sec, the alternating schedule increased generalization between AX and BX. In this case, the increase in generalization was accompanied by an increase in the strength of the aversion conditioned to X.     

Conditioned taste aversion is enhanced when the unconditioned stimulus is presented in a different context

Using a conditioned taste aversion procedure with rats as the subjects, two experiments examined the effect of presenting a conditioned stimulus (CS saccharin solution) in one context followed by an unconditioned stimulus (US LiCl) in a different context. Experiment 1 showed that animals which received the above-mentioned procedure (Group D) showed a more marked conditioned aversion to the CS than animals which were given both the CS and the US in the same context (Group S). Experiment 2 found that in both Group D and Group S, aversion to the CS increased when the subjects were exposed to the conditioned context after the conditioning. These findings supported the argument that the strength of the CS-US association acquired during conditioning is compared with that of the context-US to determine the magnitude of aversion revealed to the CS.     

Associative interference with taste aversions after contextual discrimination learning

In two experiments, rats were first given discriminative training with two distinctive contexts, such that a flavor was paired with lithium chloride (LiCl) in one context, alternating with presentations of the flavor alone in another context. Contextual control of the fluid ingestion was observed in that rats reduced the fluid intake in the LiCl-paired context but drank the solution in the context never paired with lithium. Having learned this discrimination, the rats were now given a second flavor in their home cage before being injected with LiCl and transferred to the previously lithium-paired context. In Experiment 1, the acquisition of an aversion to the novel flavor was blocked when this flavor and the contextual cues are conditioned as a compound. In Experiment 2, the blocking effect and the conditional control over fluid consumption were abolished when the associative strength of the LiCl-paired context had been extinguished by exposing the animals to water in the contexts after discriminative training. These results are interpreted as evidence that context dependency of conditioned taste aversions is mediated by a summative effect of the context–LiCl and flavor–LiCl associations.     

The contextual modulation of conditioned taste aversions by the physical environment and time of day is similar

In a pair of experiments, we have compared the ability of changes of place (Exp. 1) and changes of time of day (Exp. 2) to separately modulate learned saline-aversion memory phenomena in rats. Neither a spatial nor a temporal change disrupted latent inhibition using the present behavioral procedure. However, pre-exposure to the taste increased the contextual control of the learned aversion expression. The aversion reappeared in the place or at the time of conditioning after extinction in a different context. The results indicate that environmental and temporal contexts can independently, but similarly modulate taste aversion learning.     

Latent inhibition and conditioning after preexposure to the training context

Experiment 1, using the conditioned suppression technique with rats, showed that the retardation of learning produced by prior exposure to a stimulus (latent inhibition) was more marked in subjects given an initial phase of preexposure to the training context. This effect was confirmed and extended in Experiment 2 in which an appetitive conditioning procedure was used. Experiments 3 and 4, again using conditioned suppression, found no effect of preexposure to the context on the acquisition of suppression when training was given with a novel stimulus, either immediately after preexposure or after a delay; but context preexposure was again found to be effective when exposure to the to-be-conditioned stimulus was given in the delay interval between context preexposure and conditioning. The implications of these findings for accounts of the role of contextual factors in latent inhibition are discussed.     

Delay-induced super-latent inhibition as a function of order of exposure to two flavours prior to compound conditioning

A number of recent conditioned taste aversion (CTA) experiments have demonstrated a super-latent inhibition (LI) effect—namely, a time-induced increase in the effects of stimulus preexposure when the interval between acquisition and test is spent in a context that is different from the other experimental contexts. Two CTA experiments with rats were conducted to examine the role of primacy in producing super-LI. In Experiment 1, one of two flavours was pre-exposed, following which a second flavour was preexposed. After the second preexposure, animals were conditioned by pairing a compound of the two preexposed flavours with LiCl. The test stage was conducted 1 or 21 days after conditioning, with the interval being spent in either the same or different contexts. In the test, animals were confronted with two bottles, each with one of the two preexposed flavours. Super-LI was obtained only for the first preexposed flavour in the 21-day delay group that spent the interval in a different context. Experiment 2 was designed to ensure that the effects in Experiment 1 represented LI, and to control for order of presentation of the flavours and time between preexposure and acquisition. The results replicated those of Experiment 1. The two experiments support the importance of primacy in the general super-LI experiment where CS-alone preexposure precedes CS-US.